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Martha Stewart-Inspired Stuffed Acorn Squash

Close-up of Martha Stewart-Inspired Stuffed Acorn Squash showing its texture
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A classic American fall main inspired by Martha Stewart’s home-cooking style. Roasted acorn squash halves are filled with celery, apple, and herbed bread stuffing, giving a balance of caramelized sweetness and toasted crunch.

Ingredients

Scale
  • 2 medium acorn squash (about 1 1/2 pounds/680g each), halved lengthwise and seeded
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt, divided
  • 1/2 tsp (1g) freshly ground black pepper
  • 4 tbsp (57g) unsalted butter
  • 1 medium yellow onion (about 8 ounces/227g), finely chopped
  • 2 medium celery stalks, finely chopped
  • 1 medium tart apple (such as Granny Smith, about 6 ounces/170g), peeled, cored, and finely chopped
  • 1 tbsp (2g) chopped fresh sage
  • 1 tsp (1g) chopped fresh thyme leaves
  • 4 cups (200g) cubed day-old rustic bread (1/2-inch/1.3cm cubes)
  • 1/2 cup (120ml) chicken broth or vegetable broth
  • 1 large egg, lightly beaten
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Position a rack in the center of the oven and heat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Rub the cut sides of the squash halves with the olive oil and season with 1/2 teaspoon of the salt and the pepper. Place them cut side down on the prepared baking sheet and roast until the flesh is just tender when pierced with a knife, 35 to 40 minutes.
  3. While the squash roasts, melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  4. Stir in the apple, sage, thyme, and the remaining 1/2 teaspoon salt. Cook, stirring, until the apple begins to soften, about 3 minutes.
  5. Add the bread cubes and toss to coat evenly. Pour in the broth and cook, stirring gently, until the bread is moistened and the liquid is absorbed, about 2 minutes. Remove from the heat.
  6. Scrape the stuffing into a large bowl and let it cool for 5 minutes, then stir in the beaten egg and Parmesan until evenly combined. The mixture should hold together when pressed; if it looks dry, add another tablespoon of broth.
  7. Remove the squash from the oven and reduce the oven temperature to 350°F (175°C). Turn the squash halves cut side up and mound the stuffing evenly into the cavities, pressing gently.
  8. Return the stuffed squash to the oven and bake until the filling is heated through and lightly golden on top, 20 to 25 minutes. The filling should register 160°F (71°C) on an instant-read thermometer.
  9. Let the squash rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each stuffed squash half tightly in plastic wrap and aluminum foil, then freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 160°F (71°C). Make ahead: roast the squash and prepare the stuffing up to 1 day in advance, then assemble and bake just before serving.

Nutrition

Keywords: stuffed acorn squash, Martha Stewart stuffed acorn squash, acorn squash recipe, roasted acorn squash, fall dinner, Thanksgiving side dish, apple stuffing, vegetarian main, easy acorn squash, baked squash

Find it online: https://marthadishes.com/martha-stewart-stuffed-acorn-squash-recipe/